Little Italy Salmon and Pasta Bake |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
A delightful recipe ideal for a week night supper using canned salmon and macaroni. Ingredients:
12 ounces macaroni noodles |
9 ounces red salmon, canned, drained |
1 ounce basil |
1 cup passata (sieved tomatoes) |
3 tablespoons mascarpone |
3 ounces breadcrumbs |
5 ounces fresh mozzarella cheese |
1 ounce pine nuts |
1 ounce butter |
7 ounces mixed salad greens |
virgin olive oil |
balsamic vinegar |
salt & freshly ground black pepper |
Directions:
1. Preheat the oven 375°F
2. Cook the pasta in plenty of boiling salted water as per instruction.
3. Place the salmon into a bowl, removing any large bones.
4. Tear the basil leaves and combine with the salmon. Add the passata, mascarpone and mozzarella.
5. Drain the pasta and combine with the salmon mixture.
6. Season well and place in an ovenproof dish.
7. Top with dots of butter and sprinkle over breadcrumbs and pinenuts.
8. Place in the oven to colour the top and heat through.
9. Serve with some salad leaves dressed with olive oil, balsamic vingar and seasoning.
|
|